Red Pepper and Artichoke Bites
Elevate your appetizer game with these irresistible Red Pepper and Artichoke Bites! These savory, bite-sized delights feature buttery, flaky layers of phyllo pastry filled with a creamy blend of Parmesan, cream cheese, roasted red peppers, and marinated artichoke hearts. Infused with a touch of garlic and perfectly seasoned, each bite delivers a burst of Mediterranean-inspired flavor. Quick to prepare in under 40 minutes, these golden, crispy bites are ideal for entertaining, whether served warm or at room temperature. Garnished with fresh parsley for a pop of color, they’re sure to be the star of any gathering! Perfect for holiday parties, casual get-togethers, or as an elegant snack, this recipe is a must-try appetizer that combines sophistication with crowd-pleasing appeal.
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Recipe Information
Ingredients
- 12 sheets Phyllo pastry sheets
- 4 tablespoons Unsalted butter
- 1 cup Roasted red peppers
- 1 cup Marinated artichoke hearts
- 4 ounces Cream cheese, softened
- 1 cup Parmesan cheese, grated
- 1 teaspoon Garlic, minced
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin.
Melt the unsalted butter in a small saucepan or microwave-safe dish.
Cut the phyllo pastry sheets into squares approximately 3 inches by 3 inches. You'll need 2 squares per muffin cup to make the base sturdy.
Brush one phyllo square lightly with melted butter and layer with a second phyllo square, slightly rotated to form a star shape. Gently press the layered phyllo into a cavity of the mini muffin tin. Repeat until all cups are filled.
Finely chop the roasted red peppers and marinated artichoke hearts. Set aside.
In a medium mixing bowl, combine the softened cream cheese, grated Parmesan cheese, minced garlic, salt, and black pepper. Mix until smooth and well incorporated.
Fold the chopped red peppers and artichoke hearts into the cream cheese mixture.
Spoon about 1 tablespoon of the filling into each phyllo cup. Be careful not to overfill.
Bake in the preheated oven for 13-15 minutes, or until the phyllo pastry is golden brown and crispy.
Remove the bites from the oven and allow them to cool slightly in the tin for about 5 minutes.
Garnish with chopped parsley if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.5 g | 160% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 330 mg | 110% | |
| Sodium | 4377 mg | 190% | |
| Total Carbohydrate | 165.4 g | 60% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 5.9 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1126 mg | 87% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 772 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
